dinner · dairy-free
Slow-roasted lamb shoulder with onions
Boneless lamb shoulder rubbed with cumin and slow-roasted over onions and garlic until it falls apart, then browned briefly for a crusty edge.
- Time
- 190min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Rub the boneless lamb shoulder with the olive oil and ground cumin.
-
2
Set it on the sliced onion and garlic in a small roasting dish and pour in the water.
-
3
Cover tightly and roast at 150°C (300°F), checking after two and a half hours. Add a splash of water if the dish dries out.
-
4
Uncover and brown briefly at 220°C (425°F). The lamb should read at least 63°C (145°F) and will be far past that when it pulls apart easily.
-
5
Rest for 3 minutes, pull into chunks and serve with the onions.
